Optimization and Storage Studies of A. bisporus Vinegar-Oil Pickle to Utilize Stipe as a Value Added Product

Storage studies of vinegar-oil based pickle were carried out on strain U3 of Agaricus bisporus for providing value to mushrooms and to utilize the wasted stipe. Synthetic and natural (sugarcane) vinegars @vinegars @5% acidity and 14ml/200g mushrooms of volume were used as preservative means. Best results were obtained when natural vinegar was added to the pickle. The study showed the efficiency of natural vinegarin giving minimal storage changes for proteins and fats with no change in carbohydrates while better color and textural properties were seen for synthetic vinegar with minimal storage changes in pH, moisture and ash. The microbial count was in limits (<1000/10000 dilutions). This pickle method was applied to the wasted stipe for its cost effective utilization.